Capparis spinosa isthe caper bush. The plant is best known for the edible, unripened flower buds – capers – kapary (in Polish) which areoften used as a seasoning and are usually pickled in brine, vinegar or wine.

These perennial plants are native to the Mediterranean and some parts of Asia. Their use dates back to around 2,000 BC where they are mentioned as a food in Sumerian literature.

The caper buds are picked by hand which can make the cost of a small jar expensive.

Pickled nasturtium (Tropaeolum maius) (nasturcja in Polish) seeds – often called poor man’s capers are a good substitute.

Cooking With Capers

Capers have long been used in the Mediterranean region especially in Italian cooking.

Capers are usually added to the dish toward the end of the cooking process, to keep their shape and flavour.

Sos kaparowy – Caper sauce

This is very popular in Poland and is made with chopped capers and mayonnaise and is served with hard-boiled eggs.